Ingredients with Measurements:
- 1 package of corn tortillas (12 count)
- 2 cups of fresh spinach, chopped
- 1 cup of shredded mozzarella cheese
- 1 cup of shredded cheddar cheese
- 1/2 cup of sour cream
- 1/2 cup of chicken broth
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
4. In a separate bowl, mix together the shredded mozzarella cheese, shredded cheddar cheese, and sour cream.
5. In a small saucepan, heat the chicken broth over low heat.
6. Dip each corn tortilla in the warm chicken broth to soften it.
7. In the baking dish, layer the softened tortillas, spinach mixture, and cheese mixture. Repeat until all ingredients are used, ending with a layer of cheese mixture on top.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the pastel azteca cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 21g
- Saturated fat: 11g
- Cholesterol: 55mg
- Sodium: 540mg
- Total carbohydrates: 23g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of cheese you prefer in this recipe.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add cooked chicken or ground beef to the spinach mixture for a heartier dish.
- Add diced tomatoes or green chilies to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to dip the tortillas in the warm chicken broth to soften them before layering in the baking dish.
- Use a mixture of cheeses for a more complex flavor.
- Let the pastel azteca cool for a few minutes before serving to allow the layers to set.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Top with chopped fresh cilantro and serve with a side of guacamole.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
Troubleshooting advice:
- If the tortillas are still too stiff after dipping in the chicken broth, try microwaving them for a few seconds to soften them further.
Food safety advice:
- Make sure to cook the spinach mixture thoroughly to avoid any risk of foodborne illness.
Food history:
- Pastel azteca is a traditional Mexican dish that is similar to lasagna, but made with corn tortillas instead of pasta.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for dinner or lunch.
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Region: Mexican